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Homemade Red Velvet Oreo Cookies Recipe

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★★★★★

4.6 from 118 reviews

These Homemade Red Velvet Oreo Cookies combine the rich, velvety cocoa flavor and striking red color of red velvet cake with the classic crunch and creaminess of Oreo cookies. Featuring a blend of melted butter, brown and granulated sugar, red gel food coloring, and crushed Oreos both mixed in and sprinkled on top, these cookies deliver a perfect balance of chewy and crunchy textures with decadent semisweet chocolate chips in every bite. A refrigerated dough and bake method ensures tender, flavorful cookies with irresistible visual appeal.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups (313 g) All purpose flour
  • ¼ cup (21 g) Dutch processed cocoa powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Cornstarch
  • ¾ teaspoon Kosher salt

Wet Ingredients

  • 1 cup (227 g) Unsalted butter, melted and cooled
  • 2 large Eggs
  • ¾ cup (165 g) Light brown sugar, packed
  • ¾ cup (150 g) Granulated sugar
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Red gel food coloring

Mix-ins

  • ¼ cup Oreo cookie crumbs (about 3 Oreo cookies, blended to fine crumbs)
  • 6 crushed Oreo cookie pieces (6 Oreo cookies crushed into bite-sized pieces)
  • ¾ cup Semisweet chocolate chips, plus more for topping

Instructions

  1. Melt Butter: Cut butter into 1-inch slices and melt in a medium saucepan over medium heat or microwave in 30-second intervals until fully melted. Pour into a stand mixer bowl and allow it to cool.
  2. Prepare Oreo Crumbs: Use a food processor or blender to grind 3 Oreo cookies into fine crumbs. Crush 6 Oreo cookies into bite-sized pieces using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
  3. Sift Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, cornstarch, and baking soda. Whisk in kosher salt and set aside.
  4. Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the cooled melted butter with the brown and granulated sugars on medium-high speed until the mixture becomes creamy and well combined, about 2 minutes. Scrape down the sides of the bowl halfway through.
  5. Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time on medium speed until fully incorporated. Add vanilla extract and red gel food coloring with the last egg and mix well to combine fully.
  6. Combine Flour Mixture: Reduce mixer speed to low and add the sifted flour mixture in three additions, mixing until just combined with a few streaks remaining; avoid overmixing.
  7. Fold in Mix-ins: Remove the bowl from the mixer. Gently fold in semisweet chocolate chips, Oreo cookie crumbs, and crushed Oreo pieces using a rubber spatula. Cover the dough with plastic wrap and refrigerate for 3 hours to firm up.
  8. Prepare Dough Balls: Line a plate with wax paper. Using a large cookie scoop, portion out about 2.5 oz of dough per ball. Lightly roll each portion into a ball, smoothing cracks. Arrange on the wax paper and refrigerate uncovered for 10–15 minutes while preheating the oven.
  9. Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  10. Bake Cookies: Place 5 dough balls spaced about 2 inches apart on the baking sheet. Keep remaining dough cold. Bake for 12–14 minutes until the edges are set and the centers remain slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate for even baking.
  11. Shape and Top Cookies: Immediately after baking, gently nudge the cookies into a circular shape using the edge of a bowl or cup. Top with additional chocolate chips and crushed Oreos while still warm.
  12. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Cookies will be soft when warm but firm up as they cool.

Notes

  • Refrigerating the dough helps to develop flavor and prevents excessive spreading during baking.
  • Using Dutch processed cocoa powder enhances the deep red color and rich chocolate flavor.
  • Handle the dough gently after mixing to maintain the cookies’ tender texture.
  • Crushing Oreos into different sizes adds a nice textural contrast in the cookies.
  • For a more intense red color, you may adjust the amount of red gel food coloring slightly.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: Red Velvet Cookies, Oreo Cookies, Homemade Cookies, Chocolate Chip Cookies, Red Velvet Oreo, Dessert Cookies

Find it online: https://dylangranv.com/homemade-red-velvet-oreo-cookies-recipe-2/